Ingredients
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4 pounds ripe tomatoes, halved crosswise
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2 tablespoons extra-virgin olive oil
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2 small garlic cloves, smashed
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¼ teaspoon crushed red pepper
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2 teaspoons tomato paste
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1 teaspoon sugar
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½ teaspoon salt
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1 sprig fresh basil
Directions
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Squeeze out seeds from tomatoes; discard seeds. Grate the tomatoes in the large holes of a box grater; discard the skins. Transfer the pulp to a medium bowl. (You should have about 4 cups.)
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Cook oil, garlic and crushed red pepper in a medium saucepan over medium heat, stirring often, until beginning to sizzle, about 2 minutes. Add the tomato pulp, tomato paste, sugar, salt and basil.
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Increase heat to medium-high and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until reduced by half, 1 hour to 1 hour and 10 minutes. Discard the basil sprig. Serve immediately, or refrigerate in an airtight container for up to one week. The sauce may also be frozen for up to six months.
Equipment
Box grater, medium saucepan
Frequently Asked Questions
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As their color suggests, tomatoes are loaded with antioxidants. They're also an excellent source of vitamin C and a good source of vitamin K and potassium. All in all, the nutrients in tomatoes support heart health and can help lower blood pressure and stroke risk. They may also lower the risk of prostate cancer in men.
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Yes, this recipe contains no animal products and is vegan-friendly.
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Grating tomatoes gives you a chunky fresh tomato purée that you can use for fresh tomato sauce, summertime gazpacho or fresh tomato soup. One of the benefits of grating tomatoes is that it leaves their skins behind, which is an easy way to peel tomatoes without having to blanch them first.
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Tomato paste is a concentrated form of cooked tomatoes, where tomatoes are cooked, strained and cooked again until the liquid has evaporated into a thick paste. Adding tomato paste enhances the flavor of fresh tomato sauce, giving it a boost of umami and a touch of sweetness.
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Serve it over spaghetti or your favorite pasta shape. Try the sauce on its own or with the addition of freshly grated Parmesan cheese, chopped herbs, meatballs or sausage. You can also use it in recipes such as lasagna and eggplant Parmesan.
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Absolutely! Cool the sauce completely and refrigerate in an airtight container for up to one week or freeze for up to six months.
Additional reporting by Jan Valdez and Carrie Myers, M.S.
Nutrition Facts (per serving)
105 | Calories |
5g | Fat |
14g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Serving Size 1/3 cup | |
Calories 105 | |
% Daily Value * | |
Total Carbohydrate 14g | 5% |
Dietary Fiber 4g | 13% |
Total Sugars 9g | |
Added Sugars 1g | 2% |
Protein 3g | 6% |
Total Fat 5g | 7% |
Saturated Fat 1g | 4% |
Vitamin A 2636IU | 53% |
Vitamin C 43mg | 48% |
Folate 46mcg | 12% |
Sodium 251mg | 11% |
Calcium 34mg | 3% |
Iron 1mg | 6% |
Magnesium 36mg | 9% |
Potassium 777mg | 17% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.